Originally Posted by Buck
Do you need to fry/bake it after smoking or is it ready to eat?
Since it's smoked to 150 degrees, it's ready to eat - hot or cold. I only smoked at about 225 for a couple hours, so t's still very fatty. If you want to render more of the fat out, it needs round in a pan.
Straight out of the smoker, it's meaty and has that awesome bacon flavor, but more the texture of a piece of steak. After it's cooled, it's more like traditional bacon.
I'll be oven frying some of it this morning for breakfast, so I'll report back then.